Blueberry Raspberry Pie…adapted from Dorie Greenspan’s Baking Cookbook
Double pie crust recipe of your choice
5 cups blueberries
1 cup raspberries
1 cup sugar, may adjust depending on sweetness of berries
½ cup flour
Pinch of salt
Zest of half a lemon
Squeeze of fresh lemon juice
¼ cup dry breadcrumbs
1 egg beaten with 1 teaspoon of water for egg wash (I forgot this step)
Sugar to dust pie crust
Preheat oven to 425° Spray 9 inch pie plate with Pam. Roll out half your chilled pie dough to about 1/8 inch thickness. Fit into pie place and trim edges to about ½ inch. Set in fridge as you prepare filling.
Gently mix blueberries, raspberries, sugar, flour, salt, lemon zest and lemon juice. Sprinkle bottom crust with the breadcrumbs, then spoon the fruit into prepared pie plate.
Roll out the second half of your pie dough and place it on top of fruit. Trim dough and pinch edges of top and bottom crust together. Flute or decorate as desired. Cut vents in top crust, then refrigerate 30 minutes before baking.
Brush top of pie with egg wash and sprinkle with sugar. Place in lower third of oven and bake 30 minutes. Lower oven temperature to 375º and bake an additional 30 minutes.
Cool at least 30 minutes before slicing.